terra

Age

Country of origin Cyprus

Taste & Flavour

Asia

Australia

Antarctica

Africa

Europe

North America

South America

Sourdough in the world

1513 sourdoughs

82 countries

1188 cities

Mixture

39%

54%

6%

LiquidFlourOther

terra

Since 2016

My soul is bakers soul. It gives me power and will to live. Sourdough is most amazing thing for any baker because it's not only the baking magic, it's power of life, love and death which gives us the bread.

Characteristics

It ferments really good and predictable with any flour type. Loves clean glass jars. I noticed it is not that happy to live in any kind of plastic.

Viscocity

Taste & flavour

Recipe

Starting ingredients

70% Water

10% Starter

20% Rye flour

80% Wheat flour

2% Salt

2% Water

Feeding ingredients

1tbsp Mature starter

100ml Water

50g Wheat flour

50g Whole wheat flour

1

I don't wash my hands with soap during the feeding, just rinse it with non chloride water. Take a clean glass jar, rinse it with non chloride water. Drain extra water.

2

Put 1 tbsp of mature starter, fill with non chloride water with lowest possible ppm, I use ~40 ppm. Dissolve the starter with fingers.

1tbsp Mature starter100ml Water

3

Add flour, mix with bare hand until there is no dry flour.

50g Wheat flour50g Whole wheat flour

4

I keep starter at wine fridge at 18C and feed it once per day.

Working method

1

Dissolve starter in 18C water, add all flour, mix until no dry flour is left, leave for 60 minutes covered by kitchen towel.

70% Water10% Starter20% Rye flour80% Wheat flour

2

Add salt and water, mix for 3 minutes in spiral mixer on lowest speed, then work on gluten development, I use spiral mixer for that, high speed (170 rpm) for 2 minutes only. Stop, stretch the dough to check development, I consider it's enough if dough stretches to reasonably thin (160g/m2 paper thickness) without breaking.

2% Salt2% Water

3

Bulk ferment at 16C overnight

4

Bench rest for 20 minutes

5

Form a round loaf with little to none extra flour used. Put it into a banneton seam side up. Proof for 8 hours at 16C.

6

Heat oven with Cast iron combo cooker up to 250C and then 10 minutes more.

7

Put cast iron combo cooker on preheated cook surface, load loaf seam side down, score X on top, close with the lid, put back to the oven.

8

12 minutes with the lid, then release the steam, take the lid off and bake for 20 minutes without the lid.

9

Chill for 1.5 hours for flavour to be completely developed. Enjoy the bread.

Result

Sourdough bread

That's typical bread in different forms which I bake every second day.